Baja Fish Tacos
These fried fish tacos are my favorite! I love all the textures from the crunchy outside and the flaky tender inside of the fish, combined with all the freshness from the quick slaw you whip together. I could eat these all day long and not feel guilty. Half the taco consists of that fresh slaw and sprigs of cilantro which compliment the fish so nicely. Yum!
Tips:
Any white fish will be delicious. Cod is easy to find, but flounder is a good option too.
This is a shallow fry, using just enough oil to cover the bottom of the fish. By all means you can deep fry the fish too.
This is easily made gluten-free using a gluten-free flour in the batter and a gf beer.
Baja Fish Tacos
Serves 4-6
PREP 15 minutes
COOK 10 minutes
INGREDIENTS
CABBAGE SLAW
3 cups red cabbage, shredded
3 tablespoons thinly sliced red onion
1 small pickling cucumber julienned
1/4 cup cider vinegar
3 teaspoons sugar
1/2 teaspoon salt
BEER BATTER
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer
TACOS
1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
1/2 cup fresh cilantro, with a few inches of the stem
Lime wedges, for serving
INSTRUCTIONS
To make the slaw: In medium bowl combine the cider vinegar with the sugar and salt. Whisk until sugar is dissolved. Add the cabbage, cucumber, and onion. Toss the slaw and set aside until plating.
In a medium bowl combine the flour, salt and pepper. Slowly add the beer, whisking until no lumps are left. Set aside.
Heat a skillet over medium heat. Add enough vegetable oil to cover the bottom of the skillet. When the oil is shimmering and a drop of water dances on the surface when dropped in the skillet you are ready to fry.
To make the fish: Dip the fish strips into the beer batter then gently place them in the hot oil. Add as many the will fit in the skillet without overcrowding your pan. Fry the fish until it is golden brown on both sides and cooked through, about 4 minutes. Drain the fish on a paper towel lined plate as you continue with the rest of your fish.
If you have a gas stove you can heat the corn tortillas directly on the open flame, just a few seconds on each side. Flip the tortillas when the sides start to char. If you don’t have a gas stove, you can place the tortillas in a 350 degree oven for 5 minutes to warm them up. Keep warmed tortillas in a clean kitchen towel until you are ready to plate.
To serve: Place a piece of fish in the center of corn tortilla. Top with your slaw and a few sprigs of fresh cilantro. Serve the tacos with a wedge of lime.